|Pan-fried cod in XO sauce|
|1 small spoon|
|hot and sour shredded potatoes|
|half a star|
|1/3 of an article|
|Half a stick (you can put 1 stick in if you can eat spicy food)|
|Stir-fried sweet peas with bell peppers|
|Rations (for 2 persons)|
Cereals (black, brown, red, millet, pearl rice)
Bento Lunch of the Day #4] Pan-fried cod in XO sauce, sour and spicy potatoes, peppers with sweet beans, and rice…
It is customary to cook the couscous rice first, using mainly some black, brown, red, millet, pearl and other mixed grains.
Thaw the cod and dry it with kitchen paper. Cut it into easy-to-eat pieces and prepare a small spoonful of XO sauce and ginger.
Start by browning the fish skin-side down.
Once the skin side of the fish is browned, flip it over and fry for another minute or so, then add the XO sauce, which is salty on its own, so no extra seasoning is needed.
Carefully shred the potatoes and carrots, and rinse the potatoes after you’ve shredded them to clean off some of the starch on the surface, which will make the shredded potatoes taste better when you fry them.
Sauté the garlic and peppers, add the shredded potatoes and carrots, do not add water in between, and when they are almost cooked, add salt and vinegar.
Cut the peppers into shreds and pick the beans.
Add the garlic, sauté the beans, add some water to cook the beans, and then add the peppers.
All the dishes are ready and served.